New York Style Pizza Dough

5 from 1 vote

A delicious and easy at-home New York Style Pizza Dough that anyone can make! The closest you'll ever get to sitting in a NY pizza joint with a pizza that comes out of your oven.

Prep Time1

Proofing1

Total Time1 1

Course: Main Course, Pizza

Cuisine: American, Italian

Servings: doughs

Calories: 1602kcal

Author: Vincent DelGiudice

Cost: $5

Equipment

2 large bowls
1 bench scraper
plastic wrap

Ingredients

400 g bread flour
400 g semolina flour
515 g lukewarm water approximately 2 ¼ cups
30 g olive oil approximately 2 tbsp
16 g kosher salt approximately 2 tbsp
10 g sugar approximately 2 tsp
5 g active yeast approximately ½ tbsp

Instructions

In a large bowl, whisk together lukewarm water with sugar. Then whisk in the yeast and let it sit for 10 minutes until it begins to bubble.
In a large bowl, whisk together semolina flour, bread flour, and salt until well combined.
Slowly pour the dry ingredients into the wet ingredients, using a wooden spoon to mix together. Continue adding and mixing until the ingredients are combined into a shaggy mass. Then pour the olive oil into the dough and use the wooden spoon to mix it into the dough.
Place the dough onto a floured work surface. Knead the dough for 5-7 full minutes until smooth. Then cover the dough with a clean bowl and let it rest for 45 minutes.
Remove the bowl and, using the bench scraper, cut the dough in half. Use your hands to roll the dough into itself. Keep turning and pulling the dough into itself until the top is smooth. Pinch the bottom to keep it together. Place each dough into a bowl drizzled with olive oil and cover with plastic wrap.
Place the dough in the fridge for at least 24 hours.
Remove the dough from the fridge 2 hours before using. Flour a work surface like a wooden cutting board or granite counter. Turn the bowl upside down and place the dough on the floured surface. Add a bit of flour to the top of the dough.
Use your fingers and start pressing down into the center of the dough bowl. Start spreading the dough into a large circle or oval. Once you have created a circle, pick up the dough and place it over your knuckles, slowly stretching it out until the oval is about 13 inches long and 9 inches wide.
Drizzle a baking pan with olive oil and sprinkle with semolina flour. Place the dough on the baking sheet.
There are two options to cook the pizza. I prefer to cook the pizza on my gas grill, but you can also cook it in the oven. Preheat the grill to 550℉ or the oven to 500℉.
If cooking on the grill, spread your sauce on the dough and top with cheese. Place the whole baking sheet on the grill and cook for 7-9 minutes until the dough is browned on the bottom.
If cooking in the oven, place the baking sheet with just the dough in the oven for 5 minutes. Then remove and top with sauce, cheese, and toppings. Place back in the oven for 8-10 minutes.
Remove the pizza from the grill or oven and use a pizza cutter to cut. Serve hot!

Video

Notes

Sticky? If you start kneading your dough and it feels sticky, cover it with a bowl and wait 30 minutes. Then return to the kneading step.
Refrigerate dough for up to 72 hours. The longer the better for flavor! It needs to ferment for at least 24 hours.
Yeast not bubbling? Yeast goes into the lukewarm water to activate or "wake up". If it's not, it means it's dead and you need new yeast.
The grill is closer to a pizza oven than your oven. If you have a gas grill, take advantage. You can get it preheated pretty hot and get a nice crispy crust with no flop.

Nutrition